Beverage carbonation methods and apparatus

ABSTRACT

Precooled uncarbonated beverage is filled into an open topped container. A slug of solid carbon dioxide is deposited into the container while the beverage temperature is still near its freezing point causing the solid carbon dioxide to be encapsulated by a film of ice formed by the beverage. The film acts to control the rate of sublimation of the solid carbon dioxide. The containers are sealed and agitated. Means are also disclosed to provide the sized slugs of solid carbon dioxide.

United States Patent inventor Joseph P. Bingham Salt Lake City, UtahAppl. No. 708,062 Filed Feb. 26, 1968 Patented Sept. 21, 1971 AssigneeLynn G. Foster Salt Lake City, Utah a part interest BEVERAGE CARBONATIONMETHODS AND APPARATUS 13 Claims, 9 Drawing Figs.

U.S. Cl 99/79, 62/60, 62/322, 99/182, 99/189, 99/192 R Int. Cl A2311/00, B65b 63/08 Field of Search 99/79, 48,

[56] References Cited UNITED STATES PATENTS 1,634,089 6/1927 Slate 99/79X 1,907,301 5/1933 Martin 62/306 X 2,282,546 5/1942 Schwimmer 62/322 X2,639,591 5/1953 Mojonnier..... 141/82 2,646,594 7/1953 Field 18/12OTHER REFERENCES Jacobs, Carbonated Beverages, 1959, pages 223- 227Primary Examiner-Morris O. Wolk Assistant Examiner-Stephen B. DavisAttorney-Lynn G. Foster ABSTRACT: Precooled uncarbonated beverage isfilled into an open topped container. A slug of solid carbon dioxide isdeposited into the container while the beverage temperature is stillnear its freezing point causing the solid carbon dioxide to beencapsulated by a film of ice formed by the beverage. The film acts tocontrol the rate of sublimation of the solid carbon dioxide. Thecontainers are sealed and agitated. Means are also disclosed to providethe sized slugs of solid carbon dioxide.

PATENTED 8EP21 I971 SHEET 1 BF 3 IN VIiN'H m. JOSEPH R BINGHAM ATTORNEYPATENTED sEP21 |97| sum 2 0F 3 INVIL'N'I'OR.

JOSEPH P. BINGHAM ATT 'RNEY PATENTEDSEP21 |97i 316071303 sum 3 [1F 3INVIJN'I'UR. JOSEPH R BINGHAM ATTORNEY BEVERAGE CARBONATION METHODS ANDAPPARATUS My invention relates to the carbonating of beverages inindividual, sealed containers having a destructible closure, where asyrup-water mixture is first cooled to near freezing and where a knownquantity of solid carbon dioxide is deposited in the cooled mixture ofeach container just before permanent sealing of the container.

In the soda pop industry, the demand for canned and bottled soda pop isrising by about 300 percent per year. The present conventionalproduction facilities cannot keep up with this demand because ofinherent limitations related to the rate of production. It is extremelyexpensive and often economically prohibitive to install new facilitiesbecause construction of each such facility presently costs in theneighborhood of three-quarters of $1 million. More specifically, sodapop is presently being carbonated with liquid carbon dioxide andnecessitates carbonating the beverage before fillingthe containers.Using this technique, it is quite difficult to attain the exactcarbonation required for a given beverage. Once carbonated, the beveragewill foam with agitation. Therefore, beverage turbulence must be heldwithin suitable limits when containers are filled, which materiallyrestricts the rate at which containers may be filled. Also, in order toachieve an acceptable reaction between gaseous carbon dioxide and water,the gaseous carbon dioxide in solution must be in equilibrium withgaseous carbon dioxide in the surrounding atmosphere. Special devicesare required to provide such a surrounding atmosphere. To the contrary,when one places an empty container in a normal atmosphere free ofgaseous carbon dioxide, with slight agitation during deposition ofcarbonated beverage in the container a magnitude of foaming will occurresulting in the container becoming filled with less than the requiredounces ofliquid per container. These nearly filled containers, not beingsatisfactory for commercial distribution, would ordinarily be destroyed.For the foregoing reasons, manufacturers of soda pop have found itimpossible using conventional equipment and procedures to fill more thanabout 500 l2-ounce cans per minute with a SO-spo'ut filler.

The solution I have found to the problem of the mentioned limitedproduction rate is to carbonate, after the beverage has been placed in acontainer in an uncarbonated state, with a selected quantity of solidcarbon dioxide at a point in time just preceding the sealing of eachcontainer. This approach substantially eliminates foaming and therebyallows for a much faster rate of filling containers under pressure.

Accordingly, a primary object of this invention is to provide a novelmethod and unique apparatus for bottling or canning carbonated beveragesat a rapid rate not attainable using conventional equipment andprocedures.

Another significant object of this invention is to provide a novelapparatus for carbonating beverages with solid carbon dioxide.

Another important object of this invention is the provision of a novelmethod for carbonating a beverage in commercial, vendable containersusing solid carbon dioxide.

These and other objects and features of the present invention willbecome more fully apparent from the following description and appendedclaims taken in conjunction with the accompanying drawings wherein:

FIG. I is a schematic representation in perspective of the presentlypreferred apparatus according to this invention for carbonatingbeverage;

FIG. 2 is a longitudinal schematic side elevation in cross section ofone presently preferred dry ice extruder with the cutter mechanism shownfragmentarily;

FIG. 3 is a schematic fragmentary front elevation of the cuttermechanism of FIG. 2 with a part broken away for clarity ofillustration;

FIG. 4 is a schematic fragmentary side elevation in cross section of thecutter mechanism taken along line 4-4 of FIG.

FIG. 5 is a longitudinal schematic side elevation in cross section of asecond presently preferred dry ice extruder also with the cuttermechanism shown fragmentarily;

FIG. 6 is a fragmentary perspective representation of another apparatuscomprising several cutting devices for sizing small chunks of solidcarbon dioxide from a large block of dry ice;

FIG. 7 is a side elevation in cross section of a hermetically sealed canof soda pop in which a lump of dry ice is slowly sublimating;

FIG. 8 is a dies elevation in cross section of a bottle of soda pop yetto be hermetically sealed in which a lump of slowly sublimating dry icehas been deposited from an elevated screw-ram extruder;

FIG. 9 is a schematic side cross-sectional elevation of one filler valvewhich can be used with the present invention.

Specific reference is made to the drawings to describe my presentlypreferred carbonating system, the operation of which is, hereafter,related to a SO-spout filler, converted for use with the presentinvention.

When compared with conventional liquid CO carbonating apparatus, thepresent preferred apparatus is not equipped with liquid CO injection anda C0 atmosphere is not maintained in a carbo-cooler.

Initially, with reference to the diagrammatic representation of FIG. 1,air or gas-free syrup is stored and preferably precooled in tank 10 anddeaerated water is stored and preferably precooled in tank 12. Tank 10,for example only, may be the mixing tank 651 lVl532 distributed byPotter and Royfield, of Atlanta, Ga. Tank 12, for example only, may be awater treating facility such as the Western Recirculator Time TreatingSystem, model number 340-RFB, distributed by Western Filter Company ofDenver, Colo. or a deaerator distributed as catalog number DA 993 byGeorge J. Meyer Company ofCudahy, Wis.

Syrup and water from tanks 10 and 12 in predetermined ratio, accordingto the given beverage under production. are mixed one with the otherwith a syncrometer 14, such as unit DA 994 manufactured by the mentionedGeorge J. Meyer Company.

After mixing and without carbonation, the syrup-water mixture isrefrigerated in a cooler, diagrammatically illustrated as numeral 16 inFIG. 1, under a comparatively high pressure, such as psi. No CO ispresent in cooler 16. Otherwise, carbo-cooler Model 36-60 No. 4787,manufactured by Mojomnier Bros. of 4601 West Ohio Street, Chicago, Ill.,would be suitable for use as the cooler 16, as long as the CO intake wasvalved off and the pressure upon the liquid was sufficiently elevated.By use of pressure cooler 16, the temperature of the syrup-water mixtureis lowered to just slightly above freezing. In addition to producing thepressure and temperature required, cooler 16 must keep the syrup-watermixture free offoreign matter, including air.

After being cooled to near freezing a closely controlled amount of thesyrup-water mixture is rapidly ejected from the cooler 16 into openindividual containers, such as cans 18 (FIG. 1 and 7), under thepressure of cooler 16 through a filler 20. The filler 20 preferablyutilizes a pressurized filler valve and differs from a standardgravity-flow filler, such as the Meyer Dunmore 50-Spout filler HP 156manufactured by George J. Meyer Company, primarily in that rapid highpressure filling is achieved.

Presently, on a 50-spout filler, of the Meyer Dunmor type, there are 35available filler valves at any one time. Each of these valves has athreefourths inch inside diameter making the effective fill opening lessthan threefourths inch. Through experimentation it was found that usingprior art techniques, the time required to fill a l2-ounce can at theconventional 0 p.s.i.g. pressure without unacceptable foaming was about4 seconds. The fill time for a l2-ounce can through the same size fillopening using the present invention and a pressure of 90 psi. was about0.75 of 1 second. Thus, the maximum conventional filling speed on a50-spout filler with gravity flow is 525 cans per minute, while themaximum fill speed using this invention is 2,800 cans per minute. Theincrease from 525 cans per minute to 2,800 cans per minute on a 5-dayweek, 8- hour day basis would mean an increase of about 40,000 cases perweek to about 280,000 cases per week. This would mean that withgenerally the same overhead one could with nearly the same plant produceseven times as much product using this invention. Figured at anestimated per case profit for everything over 40,000 cases per week,that would mean an additional $36,000 profit per week. Of course, forthe higher rate of production a greater cooling capability at cooler 16would be needed.

One suitable filler valve, generally designated 170, is illustrated inFIG. 9. The valve 170 is normally surrounded by the uncarbonatedsyrup-water liquid under relatively high pressure within a bowl 172. Anair-evacuation tube 174 depends beneath the head 176 of the valve andextends upward beyond the bowl 172. During operation, a container, e.g.can 18, is elevated by conventional apparatus until the lip 178 at theopen end of the can 18 is sealed against an elastomeric annulus 180,which is embedded in the heat 176.

Such placement of the can 18 causes solenoid 182 to be energized, thuslifting the tube 174 as well as piston 184 and tapered rubber or likestopper 186. Elevating of the stopper from seat 188 of housing 190 asuitable distance will open side ports 192 in housing 190, allowingsyrup-water liquid to flow under the high pressure into the can 18. Airin the can escaped through the tube 174.

When the cam 18 is nearly full with the liquid level above the lower endof tube 174 air will be temporarily trapped in the hollow of the head176 and housing 190. This will cause liquid to rise within the tube 174,close the sensor 194 and deenergize the solenoid 182. Instantly, thespring 196 will return tube 174, piston 184 and stopper 186 downward,closing the ports 192 and causing stopper 186 to seat at 188. The sensor194, comprising leads 198 and 199, may be liquid sensor relay No. R7089Adistributed by Honeywell, Inc. of Minneapolis, Minn.

Lowering of the can 18 will release the trapped air and leave the liquidlevel in the can below the edge 178 sufficient to accept a predeterminedquantity of dry ice and with no more than the standard amount of spaceremaining at the top of the container following sealing of thecontainer.

The cans 18 are diagrammatically shown as being spaced along anddelivered to the filler 20 by a suitably powered conveyor 22. In thebeginning each can, container or vessel is closed at the lower end onlyand is adapted to be sealed on one end by a destructible closure, e.g. abottle cap, pop-top or regular lid which is destroyed when the sealedcontainer is opened. Once a container has been filled with theprescribed amount of syrup-water solution and the solution is nearfreezing temperature, a known quantity of solid carbon dioxide 26,preferably in one slug, is deposited in the container, for example,using a solid CO ejection 24 (FIG. 1).

The volume of CO placed in a container will vary depending on thedensity thereof and the amount of carbonation specified for theparticular type of soda pop being produced. The weight of solid COneeded to carbonate a l2-ounce container of syrup-water mixture will,according to my experimentation normally fall within the range of about0.5 to 2.0 grams in order to provide the 1.5 to 4.2 volumes ofsublimated gaseous CO for'standard carbonation, as specified by variouscompanies for various soft drink products. By definition one volume isthe gas required to fill a container at normal atmospheric temperatureand pressure.

Once deposited, the chunk or slug 26 of dry ice will be en- "veloped ina shell of ice consisting of a frozen film of syrupwater mixture,because of its near freezing temperatures, as the slug 26 sinks to thebottom of the container, being heavier than the syrup-water mixture.

While any one of a number of solid CO ejectors could be used toperiodically provide correctly sized solid CO slugs for the mentionedpurpose, only four, designated by numerals 30 (FIGS. 2-4), 32 (FIG. 5),34 (FIG. 6) and 36 (FIG. 8) have been herein diagrammatically depictedand will now be described.

Extruder 30, shown in FIGS. 2-4, comprises an outer casing 33 (FIG. 2)consisting of a large diameter cylindrical back portion 35 with a sideingress port 37 for receiving dry ice, a central tapered portion 38 anda small diameter cylindrical extrusion nozzle 40 which terminates in anegress port 42. A ram plate 44 reciprocates within the cylindricalportion 34 by power action of piston rod 46. This consolidates the dryice as it is displaced through the tapered portion 38 and forces a densecylinder of dry ice out the port 42 where it is cut into segments by areciprocating cutter blade 48.

The blade 48 is shown as being powered by a rotated shaft 50 and lug S2,nonrotatably fastened to the end of the shaft 50 by setscrews 54 or thelike. A fastener 56 is screwed in a threaded bore 58 and rotatablypasses through a bushing 60 in a cutter drive rod 62. The rod 62 isjoined to the cutter blade 48 by a rivet 64 flanked by serially disposedbushings 66 and 68. Thus, as the shaft 50 rotates, the rod 62 and blade48 will correspondingly reciprocate to cut the dry ice being extrudedfrom the nozzle port 42 into appropriately sized slugs.

The movement of the blade 48 may be channeled by use of a member 70having U-shaped edge guides 72 shaped and sized to assure linear to andfro periodic displacement of the blade 48 across the port 42.

The extruder 32 (FIG. 5) operates to the same end as extruder 30 andcomprises an open receiving chamber in which large pieces of dry ice aredeposited, and one or more shredding blades 82 are carried by a powerdriven reciprocating shaft 84. Shredded dry ice falls by force ofgravity into a hopper 86 which feeds the shredded dry ice through aningress port 88 into an extrusion barrel 90. The barrel 90 is shown asbeing shaped much like the casing 33 of extruder 30.

However, dry ice within the barrel 90 is compacted and displaced by atapered auger or screw 92, provided with a helical vane. The auger orscrew 92 is rotated by a power shaft 94 which turns in a bushing 96. Thesame cutter blade 48 and related drive mechanism may be used to cut thecompacted and extruded length of dry ice into segments.

Extrusion is not mandatory. For example, a large block of dry ice may besatisfactorily subdivided by hand or mechanically for placement in thecontainer of syrup-water mixture. For example, with reference to FIG. 6,a large block of solid CO may be cut into slabs 101 by use of a powerreciprocated box 102 and power operated cutting band 104. Reciprocatingcutting blades 106 and knife edge 108 divide the slab into rectangularcubes or chunks 110 for placement in containers. The chunks 110 areshown as being carried to the solid CO ejector station by a power drivenconveyor 112.

Where it is desired to eliminate the cutter blade and related drivemechanism the extruder 36 of FIG. 8 may be resorted to. Dry ice,preferably in flake or equivalent form, is fed into the top end (notshown) of extrusion barrel 120. Barrel is also shaped similar to casing33 of extruder 30. Once the rotating screw-ram 122 has compacted thesolid CO and filled the nozzle 124, the screw-ram is advanced causingthe plunger rod 126 to purge the dry ice from the nozzle 124 (see theposition in FIG. 8). The resulting slug 128 will be deposited in thewaiting container. The container in FIG. 8 is shown to be a bottle 130filled with uncarbonated syrup-water mixture.

Long term storage prior to use of correctly sized slugs or chunks ofsolid CO is not advisable because inherent sublimation of solid togaseous CO will alter the quantity of each slug or chunk so that lateruse will not achieve the proper level of carbonation. Thus, depositionof each slug or chunk of dry ice in a container promptly followingfabrication is recommended.

It is important that the open end of each container be sealed promptlyfollowing deposition of the solid carbon dioxide therein and that thetemperature of the syrup-water mixture be established and maintained fora period of time at near freezing following deposition of the solidcarbon dioxide. In this way, the mentioned shell of ice encapsulatingthe solid CO in the container is maintained. The shell of ice allows theenclosed solid CO to sublimate at a relatively slow rate which will notexceed the rate at which the resulting gaseous CO is dissolved bysyrup-water mixture through chemical reaction. Thus, when properagitation is also provided, no rupture or deformation damage to thecontainer will occur.

It has been found that if the shell of ice is not maintained, the solidCO will sublimate faster than it can go 4 per with the syrup-watermixture and will cause damage to the sealed container as a result of thehigh internal pressures which are so developed. The exposed surface areaof the solid CO in the container must also be limited in order that COsublimation not exceed CO dissolution; the use of a single slug of CO ispreferred.

A cost savings will accrue by use of solid CO in the manner mentioned.At the present time, solid CO costs approximately 4 per pound; basedupon a 5-day week, 8-hour days, and a twenty-eight hundred can perminute production rate, about 14,800 pounds of solid CO would be usedper week, at a cost of about $600.00.

Also, a conventional undercover-gasser is to be used for replacing airat the top of the container with CO gas. The CO estimated to be usedwith the present invention by the undercover-gasser would cost about$200.00 per week under the mentioned use conditions. Thus, the presentsystem would cost approximately 28 per case to carbonate soft drinks atthe production rate indicated as opposed to approximately I per casewhere present conventional carbonating methods are used. Hence, the netsavings would be approximately $2,000.00 per week in CO cost alone.

As mentioned, each container is desirably permanently sealed promptlyafter insertion of the proper quantity of the solid C0 The slow rate ofsublimation of the solid C0 140 (FIG. 7) and 128 (FIG. 8) to gaseous COthrough the film of syrup-water ice 142 and 144, respectively, isillustrated as a single stream 146 and 148 of gaseous C0 The upperclosure 150 of the can 18 (FIG. 7) and the bottle cap 152 (shown indotted lines in FIG. 8) are placed in sealed relation at one end of thecan 18 and the bottle I30, respectively, using conventional technology.

With reference once again to FIG. I, one suitable seamer for placing aclosure of the type designated by numeral 150 is diagrammaticallyillustrated and generally identified by the numeral 160. The seamer 160is conventional and may com prise seam 490HCM-l manufactured by theContinental Can Company of 633 Third Avenue, New York, New York. Asmentioned, the seamer would comprise a conventional undercover-gasserfor replacing air at the top of each container with CO gas.

After inserting the solid CO in a container and conventionally sealingthe container, the container must be tumbled, vibrated or agitated in adevice 162 (FIG. 1), called a can warmer, causing frequent inversion ofthe container, for a known period of time under controlled temperatureconditions to allow for a mixing of the gaseous C0 146 and 148 (FIGS. 7and 8) within the syrup-water mixture for even distribution anddissolution. One suitable device for so tumbling or vibrating the sealedcontainers comprises can warmer FMC 55" E-l49l manufactured by FoodMachinery and Chemical Corporation of San Jose, Calif.

After each container has been suitably vibrated or tumbled in the mannerindicated, it is normally delivered to a packag ing station 164 (FIG. 1)where the containers are packaged appropriately for shipment andultimate distribution to the consumer.

The invention may be embodied in other specific forms without departingfrom the spirit or essential characteristics thereof. The presentembodiments are, therefore, to be considered in all respects asillustrative and not restrictive, the scope ofthe invention beingindicated by the appended claims rather than by the foregoingdescription, and all changes which come within the meaning and range ofequivalency of the claims are therefore to be embraced therein.

What is claimed and desired to be secured by United States LettersPatent is:

1. Method of carbonating a beverage comprising precooling a liquidbeverage to near its freezing point, separately depositing a controlledquantity of solid carbon dioxide and a volume of the liquid beveragewithin a can or bottle used for commercial vending of carbonatedbeverages to consumers while the temperature of the liquid is still nearfreezing thereby causing the solid carbon dioxide to be encapsulated ina film of ice formed by the beverage along the exposed peripheralsurfaces of the solid carbon dioxide and slowly sublimating gaseouscarbon dioxide from the solid carbon dioxide through the film ofbeverage ice into the liquid beverage at a rate not exceeding the rateat which gaseous carbon dioxide is absorbed by the liquid beverage.

2. Method according to claim 1 further comprising a fabricating stepwhich comprises providing a per unit quantity of solid carbon dioxidenot less than about one-half grams per l2-ounce container and saiddepositing step comprises placing substantially the identical amount ofsolid carbon dioxide in each container.

3. Method of continuously mass filling and sealing vessels comprisingonly cans or bottles used in the commercial distribution of carbonatedbeverages: cooling uncarbonated liquid beverage to a temperatureslightly above freeing, filling at a filling station a predeterminedamount of uncarbonated liquid beverage into one vessel after anotherthrough an open upper end thereof under a relatively high pressure andat a rate which would excessively foam a carbonated liquid therebyfilling a significantly greater number of vessels per unit of time,depositing at a separate carbonation station a predetermined amount ofsolid carbon dioxide in each vessel while the temperature of the liquidin said vessel is still near freezing thereby causing beverage to freezeadjacent each piece of solid carbon dioxide and encapsulate each pieceof solid carbon dioxide in a sheath of ice, and promptly thereaftersealing at a separate sealing station the upper end of each vessel withfluidtight though destructible closure com prising a cap or lid of sheetmaterial at said end, controlling the rate of sublimation of thedeposited carbon dioxide from solid to gaseous state by the confinementafforded by the sheath of ice, controlling the distribution ofdissolution in the liquid beverage of sublimed carbon. dioxide to avoidpressure damage to the vessels by tumbling each vessel at a separatetumbling station for a period of time.

4. Method of filling containers with a soft drink for commercialvending: cooling the liquid to a temperature just slightly above thefreezing point, successively filling commercial cans or glass bottleswith the liquid, carbonating the cooled liquid by addition ofa knownvolume of solid carbon dioxide into the commercial cans or glass bottlesthrough a top open and thereof while the temperature of the liquid isnear freezing causing the solid carbon dioxide in each can or bottle tobe encapsulated in an ice shell, and immediately thereafter sealing theliquid and solid carbon dioxide within each can or bottle by placing adestructible commercial cap or lid in sealed relation over the top openend and thereafter sublimating the carbon dioxide from solid to gaseousstate in each can or bottle through the ice shell at substantially therate at which the gaseous carbon dioxide is absorbed by the liquid.

5. Method as defined in claim 4 wherein the solid carbon dioxide isadded to the cooled liquid of each can or bottle in the form ofa singleslug.

6. Method as defined in claim 4 further comprising the step of tumblingeach container under controlled temperature conditions following sealingof the container.

7. Method of mass filling containers, used to commercially distributecarbonated soft drinks consisting ofcans and bottles with a carbonatedsoft drink, the stops of:

precooling syrup-water mixture to near freezing;

successively feeding the cans or bottles, each having an open top end,to a filling station;

supplying the precooled syrup-water mixture to the filling station;

Substantially filling the cans or bottles seriatim with the precooledsyrup-water mixture through the opening at the top of each can orbottle;

sequentially depositing a predetermined quantity of solid carbon dioxidein the cans or bottles through the top opening thereof;

contacting the precooled mixture with the deposited quantity of solidcarbon dioxide thereby causing a layer of the mixture to freeze aboutand encapsulate the deposited solid carbon dioxide;

sealing the top opening of the cans or bottles containing solid carbondioxide and mixture with a destructible cap or lid comprising sheetmaterial;

preventing the creation of elevated pressures in each sealed can orbottle by sublimating gaseous carbon dioxide into the mixture throughthe frozen layer at a greatly reduced rate not substantially greaterthan the rate of absorption of gaseous carbon dioxide by the mixturewhereby the cans or bottles and caps or lids thereof are not damaged byinternal pressure.

8. Method of producing carbonated beverage in a sealed container,comprising:

precooling a water-syrup mixture to near freezing;

filling the thus precooled mixture into an open top container underrelatively high pressure;

adding to the mixture in the container a predetermined amount of solidCO thereby causing an ice sheath to form around the solid CO promptlysealing the container;

establishing and maintaining the temperature of the contents of thecontainer sufficiently low so as to maintain the ice sheath around thesolid CO for a period of time to control the rate of sublimation atsubstantially the rate at which the gaseous CO is absorbed; and

tumbling the container under controlled temperature conditions.

9. A system for filling commercial cans and bottles with a carbonatedbeverage for commercial vending comprising in combination:

means for providing a plurality of open cans or bottles;

conveyor means upon which the open cans or bottles are carried insuccession from the providing means to a filling station;

means at the filling station aligned with the conveyor means forserially filling each open can or bottle with a proportioned syrup-watermixture;

means providing the syrup-water mixture at a temperature only slightlyabove the freezing point of the mixture; means selectively deliveringthe syrup-water mixture from the syrup-water providing means to thefilling means; means comprising a source of units of solid carbondioxide,

said units being of predetermined quantity; means disposed verticallyabove the conveyor means with which the opening of each can or bottlebecome vertically aligned, said last-mentioned means being incommunication with the source means, for successively depositing a unitof solid carbon dioxide in each open can or bottle;

means for successively affixing a destructible cap or lid of sheetmaterial in sealed relation over the opening in each can or bottlepromptly following the deposition of a unit of solid carbon dioxidetherein.

10. A system as defined in claim 9 wherein said filling means furthercomprises pressure developing means acting upon the mixture to markedlyincrease the rate at which the mixture is transferred to the can orbottles.

11. A system according to claim 9 wherein said source means comprises anextruder for sizing small chunks of solid carbon dioxide from a muchlarger supply of solid carbon dioxide.

12. A system according to claim 11 wherein the extruder has a smalldiameter extrusion nozzle and the extruder comprises a cutterperiodically reciprocated to sever a length of dry ice extruded from thenozzle. I

A system according to claim 9 wherein said source means comprises aplurality of cutting means for subdividing a large volume ofsolid carbondioxide.

PO-105O Patent No.

Inventor(s) Dated September 21 1971 Joseph P. Bingham It is certifiedthat error appears in the above-identified patent and that said LettersPatent are hereby corrected as shown below:

Column Column Column Column Column Column 3,

Column Column combination-- Column Column Column Column Column ColumnColumn line line

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Column 8, line Signed and sealed this 25th day of April 19'? EDWARDI-I'.FLETCHER,JR.

Aches ting Officer 8, "dies" should read side-.

4 4 "as" (second occurrence) should read 57, "Dunmore" should read--Dunmor-- t after "15" insert c--.

17, "heat" should read --head-- 25 "cam" should read --can-.

57, "waiting" should read --awaiting--.

6 "go per" should read --go into 4 i "seam" should read -seamer--.

23, "freeing" should read -freezin 70, "stops" should read ---steps.

16, "become" should read -becomes- ROBERI GOlTSCI-IALK Commissioner ofPatents .f do

2. Method according to claim 1 further comprising a fabricating stepwhich comprises providing a per unit quantity of solid carbon dioxidenot less than about one-half grams per 12-ounce container and saiddepositing step comprises placing substantially the identical amount ofsolid carbon dioxide in each container.
 3. Method of continuously massfilling and sealing vessels comprising only cans or bottles used In thecommercial distribution of carbonated beverages: cooling uncarbonatedliquid beverage to a temperature slightly above freezing filling at afilling station a predetermined amount of uncarbonated liquid beverageinto one vessel after another through an open upper end thereof under arelatively high pressure and at a rate which would excessively foam acarbonated liquid thereby filling a significantly greater number ofvessels per unit of time, depositing at a separate carbonation station apredetermined amount of solid carbon dioxide in each vessel while thetemperature of the liquid in said vessel is still near freezing therebycausing beverage to freeze adjacent each piece of solid carbon dioxideand encapsulate each piece of solid carbon dioxide in a sheath of ice,and promptly thereafter sealing at a separate sealing station the upperend of each vessel with fluidtight though destructible closurecomprising a cap or lid of sheet material at said end, controlling therate of sublimation of the deposited carbon dioxide from solid togaseous state by the confinement afforded by the sheath of ice,controlling the distribution of dissolution in the liquid beverage ofsublimed carbon dioxide to avoid pressure damage to the vessels bytumbling each vessel at a separate tumbling station for a period oftime.
 4. Method of filling containers with a soft drink for commercialvending: cooling the liquid to a temperature just slightly above thefreezing point, successively filling commercial cans or glass bottleswith the liquid, carbonating the cooled liquid by addition of a knownvolume of solid carbon dioxide into the commercial cans or glass bottlesthrough a top open and thereof while the temperature of the liquid isnear freezing causing the solid carbon dioxide in each can or bottle tobe encapsulated in an ice shell, and immediately thereafter sealing theliquid and solid carbon dioxide within each can or bottle by placing adestructible commercial cap or lid in sealed relation over the top openend and thereafter sublimating the carbon dioxide from solid to gaseousstate in each can or bottle through the ice shell at substantially therate at which the gaseous carbon dioxide is absorbed by the liquid. 5.Method as defined in claim 4 wherein the solid carbon dioxide is addedto the cooled liquid of each can or bottle in the form of a single slug.6. Method as defined in claim 4 further comprising the step of tumblingeach container under controlled temperature conditions following sealingof the container.
 7. Method of mass filling containers, used tocommercially distribute carbonated soft drinks consisting of cans andbottles with a carbonated soft drink, the steps of: precoolingsyrup-water mixture to near freezing; successively feeding the cans orbottles, each having an open top end, to a filling station; supplyingthe precooled syrup-water mixture to the filling station; Substantiallyfilling the cans or bottles seriatim with the precooled syrup-watermixture through the opening at the top of each can or bottle;sequentially depositing a predetermined quantity of solid carbon dioxidein the cans or bottles through the top opening thereof; contacting theprecooled mixture with the deposited quantity of solid carbon dioxidethereby causing a layer of the mixture to freeze about and encapsulatethe deposited solid carbon dioxide; sealing the top opening of the cansor bottles containing solid carbon dioxide and mixture with adestructible cap or lid comprising sheet material; preventing thecreation of elevated pressures in each sealed can or bottle bysublimating gaseous carbon dioxide into the mixture through the frozenlayer at a greatly reduced rate not substantially greater than the rateof absorption of gaseous carbon dioxide by the mixture whereby the cansor bottles and caps or lids thereof are not damaged by internalpressure.
 8. Method of producing carbonated beverage in a sealedcontainer, comprising: precooling a water-syrup mixture to nearfreezing; filling the thus precooled mixture into an open top containerunder relatively high pressure; adding to the mixture in the container apredetermined amount of solid CO2 thereby causing an ice sheath to formaround the solid CO2; promptly sealing the container; establishing andmaintaining the temperature of the contents of the containersufficiently low so as to maintain the ice sheath around the solid CO2for a period of time to control the rate of sublimation at substantiallythe rate at which the gaseous CO2 is absorbed; and tumbling thecontainer under controlled temperature conditions.
 9. A system forfilling commercial cans and bottles with a carbonated beverage forcommercial vending comprising in combination: means for providing aplurality of open cans or bottles; conveyor means upon which the opencans or bottles are carried in succession from the providing means to afilling station; means at the filling station aligned with the conveyormeans for serially filling each open can or bottle with a proportionedsyrup-water mixture; means providing the syrup-water mixture at atemperature only slightly above the freezing point of the mixture; meansselectively delivering the syrup-water mixture from the syrup-waterproviding means to the filling means; means comprising a source of unitsof solid carbon dioxide, said units being of predetermined quantity;means disposed vertically above the conveyor means with which theopening of each can or bottle become vertically aligned, saidlast-mentioned means being in communication with the source means, forsuccessively depositing a unit of solid carbon dioxide in each open canor bottle; means for successively affixing a destructible cap or lid ofsheet material in sealed relation over the opening in each can or bottlepromptly following the deposition of a unit of solid carbon dioxidetherein.
 10. A system as defined in claim 9 wherein said filling meansfurther comprises pressure developing means acting upon the mixture tomarkedly increase the rate at which the mixture is transferred to thecans or bottles.
 11. A system according to claim 9 wherein said sourcemeans comprises an extruder for sizing small chunks of solid carbondioxide from a much larger supply of solid carbon dioxide.
 12. A systemaccording to claim 11 wherein the extruder has a small diameterextrusion nozzle and the extruder comprises a cutter periodicallyreciprocated to sever a length of dry ice extruded from the nozzle. 13.A system according to claim 9 wherein said source means comprises aplurality of cutting means for subdividing a large volume of solidcarbon dioxide.